Brix at Harvest   29 Degrees

Grape Source   Russian River

Brix at harvest  24.4    Maceration -Several fermentation lots  12 to 44 days 

Aging   10 months in barrel

Chemistry at bottling:    pH: 3.74    Total Acidity: 5.8 grams/liter  

    Alcohol: 12%   Free Sulfur Dioxide: 30 ppm    Total Sulfur Dioxide: 160 ppm

Residual Sugar    9.0 grams/liter

Bottling Date   August 18, 2003    

 “Late Harvest” doesn’t just mean “sweet”; it also means that the grapes were infected with the “Noble Rot”, Botrytis cinerea.  This rot, which grows in its “noble” form only under certain conditions of humidity and temperature, rarely occurs in California .  But when it does, wine made from grapes infected with it make the most wonderful wines in the world.  This Gewurztraminer is a beauty—it has all the spicy charm of the ideoscratic and somewhat esoteric Gewurztraminer grape layered into and around the incredible earthy and organic characters of the Botrytis rot. 

Have this wine for dessert, not with dessert!